Anarsa
15-11-2024
www.kitchenfoodrecipes.com
Ingredients
Rice: 1 cup (soaked and dried)
Jaggery: 3/4 cup (grated)
Poppy Seeds: 1/4 cup
Milk: 1-2 tablespoons (as needed)
Ghee (Clarified Butter): For deep frying
Preparation Steps
Preparing the Rice Flour
Wash the rice thoroughly and soak it in water for 3 days. Change the water daily to prevent fermentation.
After 3 days, drain the rice completely and spread it on a clean cloth to dry. Ensure it retains some moisture.
Once slightly dry, grind the rice into a fine powder using a blender or mill. Sift the flour to ensure it is lump-free.
Preparing the Dough
Heat the jaggery in a heavy-bottomed pan with a splash of water. Stir until it melts and forms a thick syrup. Remove it from the heat and let it cool slightly.
Gradually add the jaggery syrup to the rice flour. Mix gently with your hands or a spatula until it forms a smooth, pliable dough. Add a tablespoon or two of milk if necessary to bind the dough.
Shaping the Anarsa
Divide the dough into small, lemon-sized balls.
Flatten each ball gently between your palms to form discs.
Dip one side of each disc into the poppy seeds, ensuring they coat evenly.
Frying the Anarsa
Heat ghee in a deep-frying pan on medium heat. Ensure the ghee is hot but not smoking.
Place the anarsa, poppy-seed side up, in the ghee. Fry on low to medium heat until golden brown on both sides.
Remove the anarsa using a slotted spoon and place them on paper towels to drain excess ghee.
Serving Suggestions
Serve anarsa warm or at room temperature. They pair well with tea or coffee.
Store in an airtight container to maintain their crispness for up to a week.
Tips for Perfect Anarsa
Use good quality, fresh rice and jaggery for the best taste.
The dough should not be too dry or too sticky; it should hold its shape.
Fry on low to medium heat to ensure even cooking without burning.
Enjoy your homemade anarsa, a timeless sweet that carries the essence of Indian tradition!
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